1 c. flour
1 stick butter
1/2 c. pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 pkg. chocolate instant pudding
1 pkg. vanilla pudding
3 c. milk
9 oz. Cool Whip

1st Layer: Combine flour, butter and pecans. Bake at 325 degrees until brown.

2nd Layer: Cream cheese. Add powdered sugar and add Cool Whip.

3rd Layer: 1 package chocolate and vanilla. Add to milk and spread over second layer.

4th Layer: Add remaining Cool Whip. Chill for 3 hours. Add pecans on top. Will keep 3 days in refrigerator.